tag:blogger.com,1999:blog-5445569787371915337.post7391311753221185546..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Country Black BeersRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5445569787371915337.post-90938950474418352782010-03-23T11:59:27.083-07:002010-03-23T11:59:27.083-07:00Talking of black beers, today's Papazian Cup e...Talking of black beers, today's Papazian Cup entry comes from the Morning Advertiser (trade magazine of the rapidly declining UK pub industry) talking about the new Guinness Black Lager being trialled in Northern Ireland:<br /><br />'The drink offers consumers a new “refreshing lager” taste in comparison to the distinctive flavour of the traditional dry stout parent brand, as it is brewed like a lager but is made black by malting the barley for longer.'<br /><br />I suppose malt might turn black if you kept it for long enough without drying it, but I can't see the flavour of mould catching on.Martyn Cornellhttp://zythophile.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-54067193651827432172010-03-22T06:35:09.941-07:002010-03-22T06:35:09.941-07:001.150 was the working limit of the official saccha...1.150 was the working limit of the official saccharometer, and as duty had to be paid on anything added to beer, it had to be diluted to 1.150 or below before it could be measured.<br /><br />I've not seen flour used for priming before - can't see that it would work. It was common practice from time immemorial to dress the beer with flour and salt at the end of fermentation. I cannot see that doing anything useful either, apart from introducing infection. Wheat flour is not kilned, so it would be covered in nasties. The introduction of air by adding flour is a good explanation as to why the yeast appeared to reinvigorate itself.Graham Wheelernoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-1521513524399727102010-03-22T04:12:08.162-07:002010-03-22T04:12:08.162-07:00They mention malt flour. I could see how the amal...They mention malt flour. I could see how the amalyse enzymes in malt could slowly convert the starches in the malt flour to fermentable sugars. It might be a very slow conversion at the low temperatures of the beer but it may occur nonetheless.Billhttps://www.blogger.com/profile/14256078606152011585noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-37856445226256314932010-03-22T02:28:17.864-07:002010-03-22T02:28:17.864-07:00I'm wondering if the flour had some wild yeast...I'm wondering if the flour had some wild yeast on it thus providing the agent to carbonate the beer?Korevhttps://www.blogger.com/profile/12837121239930238616noreply@blogger.com